Ingredients

Method

Pre-heat grill on high. Rub beef with 3 tbsp of olive oil, thyme, salt and pepper. Coat well and set aside 10-15 minutes.

Grill tenderloin until seared on all sides. Reduce heat to medium and continue cooking with the lid closed, 12-15 minutes for medium-rare. (Internal temperature of 130°F for medium-rare, 140°F for medium taken with a probe thermometer.) Remove beef from the grill, tent with foil and let stand for 15 minutes.

Arrange watercress on a serving platter. Thinly slice beef and arrange on top of watercress.